Receita hoje para jantar
Ingredients:
1 free range chicken (or rooster);
1 onion;
1 garlic clove;
2 bay leaves;
50 ml olive oil;
100 ml white wine;
200 g de cooked chestnuts;
as desired vatel’s sea salt;
as desired pepper;
as desired vatel’s baking soda (we will keep it the same as the previous recipes)
Açorda (bread soup):
chicken stock;
chicken bones;
1/2 leek;
1 garlic clove;
1 bay leave;
1 carrot;
vatel’s sea salt;
water;
1 ‘rio maior’ bread from the day before;
coriander;
3 garlic cloves;
2 soup spoons tomato pulp;
2 soup spoons olive oil.
Cut the chicken in pieces, keep the bones and neck for the stock.
Place the pieces of meat in a container and sprinkle with vatel’s baking soda. Cover with cling film and let it rest in the fridge for 1-2 hours. Take it out of the fridge and run under water to clean the meat. In a pot, put the olive oil and the finely cut onion. Add the minced garlic and bay leaves. Add the meat and cover, letting it simmer during 10 minutes in low heat. Afterwards, add the white wine, salt and pepper. Mix and let it simmer for a further 20 minutes. If you use a rooster instead of chicken, cook for a while longer and add more broth. Add the chestnuts and turn the oven off 5 minutes later. Turn the oven at 200ºc. Make a whole in the bread, similar to a lid. Take the inside of the bread out and place the inside you just took in the chicken stock. In a pot, add the olive oil. Add the minced garlic and turn the heat on, medium heat. When the garlic starts to release its aromas, add the tomato pulp. Let it braise for a few minutes, over low heat. Add the inside of the bread that you previously put with the chicken stock and mix it with the braise. Add the minced coriander (and, if you like, a beaten egg). Mix it well. If the ‘açorda’ seems too dry, add a little bit of chicken stock. Place the ‘açorda’ inside the bread, and add on top the chicken pieces with chestnuts. Put everything in the oven, for 10 minutes, to brown the chicken e toast the bread. This article was developed with vatel’s support. Free range chicken is usually harder, so we use baking soda to help it soften. It is very easy, just sprinkle it on top of the meat and let it rest for 1-2 hours. Clean it to take the baking soda away and cook as usual.
I might have received a fee and/or products, but the content is written by me and it contains only my opinion.
